Awaraku │ Matcha │ Marukyu Koyamaen

A "clump resistant" experimental matcha from Marukyu Koyamaen.  Using a patented freeze-drying technology, this matcha does not need to be shifted and can be used to make cold water Matcha anywhere. Just add cold water and shake for a cup of frothy Matcha that’s ready to enjoy.  Can also be used as a hot thin (ushucha) matcha or latte.   PREPARATION STEP 1. Add matcha powder ( 2g / 1 tsp / 2 chashaku scoops) into a suitable tea bowl.STEP 2. Pour 70 ml / 2.4 oz of water 80℃ / 176°F water over the matcha powder.STEP 3. Whisk with a tea whish (chasen) until foamy. RECOMMENDATIONS ❖ Use soft water, but not mineral, distilled or purified water.  Much of US tap water is hard water, containing minerals that may interfere with the taste of your tea.  If you have hard water or lack a filtration system to remove mineral particles, then bottled water can be used.  Distilled or purified water may result in a flat tea.  If you will not be using soft or bottled water then filter your hard